Optimization of Rabadi-like sorghum based fermented milk beverage

Climate smart agriculture

Abstract

Rabadi, prepared by fermenting sorghum (Sorghum bicolor variety PC-9) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for sorghum based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24 h germinated sorghum grains (FGG-24 h) were used as sources of solids. FGG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 4.7% flour and 69% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5–7 °C). The shelf life of the product was 7 days.

KEYWORDS: Rabadi, Sorghum, Fermented milk beverage